A buddy went to Naples and did an internship at two of the premier pizza shops there, studied and planned for a year, ordered a fantastic oven from Naples, and opened Bufalina Pizza in Austin Tx. to rave reviews. Steven is a purist, and judging from the response, he is hitting it out of the park. I haven't been, but when I am within reach of Austin, I'll be there.

I went by Via 313 to see the new wrap on the Rainy street trailer. I was Jonesing for a slice of Detroit; someone ordered a Rocket with japs while I was there, and I almost, almost ordered one of those to go, but I am a purist; "to go" is OK for hungover the next day, but for the full effect it has to be consumed on premises while it burns your fingers, and I was going Neapolitano tonight.

Bufalina is only a couple blocks away and traffic was still sucking Southbound, so I went over to the Eastside. I was hoping it was early enough that it would be empty, but it was jumping. and it was early.

Blah, Blah, Blah, OK, the pizza.

I talked the nice couple next to me into letting me try what they ordered, and they could do the same with mine. They are new to Austin and have had this style of pizza in Boulder (How the #$% do you get a rise at that alt?), and this was their second visit to Bufalina. They love it. I ordered a Margarita as a baseline and an anchovy 'cause I love them, they ordered a Calabreze and the meat plate (thank you for calling it what it is), and also like anchovies. I laid into the anchovy pie and before I remembered to take a pic, it was half gone.

Add in a Live Oak HefeWeizen and I am gold. Seriously good Neapolitan pizza, good vibe, and good service. Tip would have been better if I hadn't already read the book. Sorry for the crappy phone pics.

Steven is an ingredient fanatic. From the photos I've seen, he has really got it down. I've known him for years, eaten several 24 course meals with him at Roberta's, including pizzas, so I know how high he sets the bar.

I wanted to lick the page with that pic of the Marg.

I may have to take (as Michelin calls it) a special journey to eat his food.

They are there - squint a little and you will see them . I just like to use smaller ones that your friend does so that they melt a little bit into the sauce. It's the little details that elevate good to great.

« Last Edit: September 14, 2013, 11:25:16 PM by TXCraig1 »

Logged

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza." Craig's Neapolitan Garage

Hey Tom. Thanks for stopping by and for the kind words. We managed to add an additional 300 CFM as of Saturday night. Not only is the fire burning down and burning properly, finally, but the room is staying comfortable during service as well.

Thanks for the mention, Jin.

On the anchovies, we're actually adding them post-bake. The ones I'm using at the moment (Ortiz anchovies in olive oil in the large glass containers) are large and have a wonderful texture to them that really doesn't survive the bake. I started out trying to do something with some nice boquerones en vinagre and ended up making what is a pretty traditional Neapolitan pie instead.

It's been a fun two months. (I won't say fun 2 1/2+ yrs, which is roughly how long the project took, but the past couple months have been a blast.)

I took the wife and daughter (and her boyfriend) to Bufalina on Thursday before Valentines day. They were slammed at 6:00PM with a 45 minute wait. Normally, 10 or 15 minutes is my limit, but we were there and they let me have a beverage. It was outstanding, even better than the first time I went. No pics, but we had a marinara, the Fresco, a cheese plate, a salad, and Steve was nice enough to send over a meat plate. Stuffed and happy, good place.

My wife I met some friends at Bufalina tonight. It was already hopping at 6. The pizza is only getting better. The Taleggio was voted overall best, the other two even, but both great. The closest the couple we were with had been to Neapolitan was my pizza, and it really isn't. I didn't explain, I just let them eat pizza.